Warning:  The recipe I’m about to post is not strictly SCD legal.

Here’s the thing.  I’ve been reading quite a bit lately about why cocoa is considered “illegal” on the SCD diet and I’ve felt quite skeptical.  The most compelling argument is that cocoa possibly contains saccharose, which is illegal as it is a sugar.  However, the support for this assertion is not substantially researched and I have found very little backing for it.  It is not the reasoning Dr. Haas and Elaine give and there is a growing body of literature to suggest that is actually can have really great benefits for your health, being high in anti-oxidants with anti-inflammatory properties.  To read more about the debate, start here.

With this is mind, I brought my concerns to my GI doctor.  My GI is a bigger supporter of the SCD diet and one of the lead clinical researchers on bacterial growth in the gut and it’s relation to Crohn’s.  She confirmed my suspicions about cocoa and suggested I try it.

Oh man.  The whole ride home from the office (which is an hour and a half away) I fixated on this.  I haven’t had chocolate in 8 months!

Yesterday, I tried these two recipes with some important alterations:  I started with Evan’s recipe over at The Wannabe Chef for the cupcake.  However, I substituted his 1/2 cup cane sugar with 1/2 cup raw honey.  Up to 1 cup, honey can be substituted at a 1-1 ratio.

For the frosting, I launched from this recipe of Elana‘s at Elana’s Pantry.  However, I made some alterations.  First of all, I halved the recipe.  I used 1/2 of the Ghiradelli 100% Unsweetened Pure Cocoa Baking Bar (about 1/2 cup).  Second of all, I added 1/3 cup of raw honey and kept the 1/3 cup of coconut oil.  I decreased the vanilla to 1 tsp.  I followed all other instructions.

The result was intoxicating!  They were so moist and chocolatey and delicious!  I couldn’t believe how incredible they tasted!  I shared them with two friends who don’t have any food restrictions and they loved them!

Sheer joy.